SWEET POTATO CASSEROLE WITH MARSHMALLOW & PECAN STREUSEL

Sweet Potato Casserole with Marshmallow & Pecan Streusel image

Number Of Ingredients 9

3 pounds Sweet Potatoes, peeled and chopped into large chunks,
6 tablespoons Unsalted Butter
.25 cup Milk or Half & Half
1 teaspoon Ground Cinnamon
2.25 tablespoons Brown Sugar
.25 cup Flour
.125 teaspoon Salt
.5 cup Pecans (chopped)
2.5 cups Mini Marshmellows

Steps:

Preheat oven to 375°F. Grease a 2-quart casserole dish and set aside.
Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot.
Add 2 tbsp. butter, .25 cups milk, .5 tsp. cinnamon, 2 tbsp. brown sugar and .125 tsp. salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're warm it will only take a few minutes).
While the sweet potatoes are heating, prepare the topping. In a medium bowl, combine 4 tbsp. butter, .25 cup brown sugar, .25 cup flour, .5 tsp. cinnamon, .125 tsp salt, and pecans. Stir until thoroughly combined.
Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows. Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows.